Alternative Names
Ovotransferrin; Gal d III; Gal d 3
Purity
> 95 % as determined by SDS-PAGE.
Buffer
20mM Tris-HCl, 300mM NaC1, 0.01% Tween 80, 1mM EDTA, 50% Glycerol, pH8.0
Storage
Store at -20°C to -80°C. Avoid multiple freeze/thaw cycles
Introduction
Egg allergy accounts for one of the most prevalent food hypersensitivities in industrialized countries. The majority of the relevant egg allergens have been identified in the egg white: ovomucoid (Gal d 1), a Kazal-type serine protease inhibitor; ovoalbumin (Gal d 2), a serine protease inhibitor; ovotransferrin (Gal d 3); and the egg lysozyme (Gal d 4). Transferrins are iron binding transport proteins which can bind two Fe3+ ions in association with the binding of an anion, usually bicarbonate. Responsible for the transport of iron from sites of absorption and heme degradation to those of storage and utilization. There are two forms of hen transferrin, ovotransferrin, found in the ovoducts and, serum transferrin, secreted by the liver. Serum transferrin may also have a role in stimulating cell proliferation and is regulated by iron levels. Ovotransferrin has a bacteriostatic function and, is not controlled by iron levels.
Antigen Description
Recombinant Chicken Gal d 3 is produced by Mammalian expression system and the target gene encoding Ala20-Lys705 is expressed with a 6His tag at the C-terminus.
Keywords
Ovotransferrin; Gal d III; Gal d 3; Food allergies; Egg allergies
Citations
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